Asian flavors brighten, but don't overwhelm, delicate greens.
INGREDIENTS
2 Tbsp. ponzu sauce
2 kumquats, halved and seeded*
1 garlic clove, peeled
2 Tbsp. rice vinegar
¼ tsp. black pepper
1 Tbsp. toasted sesame oil
½ cup peanut oil
PREPARATION
• œ Combine the ponzu sauce, kumquats, garlic, vinegar and pepper in a blender. Blend until the garlic and kumquats are finely chopped.
• œ With the blender still running, drizzle in the sesame and peanut oils. Adjust the seasoning if necessary by adding a dash or two of ponzu sauce.
*If you can’t find kumquats, substitute 1 or 2 orange or tangerine segments.
This article appears in Apr 1-30, 2008.